doner kabob is called schwarma in the states. a gyro is greek and the kabob is middle eastern but pretty much the same thing.
Chicken tenders drenched in hot sauce. For some reason, I crave fried chicken and hot sauce when I’m plastered.
The kabob in america is shish, we also have shish tawook, but usually these are eaten over rice rather than as the (doner) keebab sandwich in situ with pita. Our tradition is more lebanese and middle eastern proper than the turkish lineage of the European Kabob. Conversely our “kebab” is the Gyro tradition and mostly greek influenced. Also, to be honest, every Gyro I had in Greece was skimpy and kind of paled in flavor and freshness compared to the Greek Gyros that I got here in the American midwest.
Having had UK Kebabs and (many, many) US gyros: they’re similar. Equivalent, but different.
The UK kebab has a very different sauce (more mayo-y, IIRC), the meat wasn’t as crispy (at least the times I had it), and I don’t remember onions and tomatoes being standard. I realize this doesn’t sound awesome, but I craved them for months when I came back to Chicago.
The US gyro has more spices, a very different cucumber-and-yogurt sauce, and generally has raw onions. Sliced tomato and feta cheese can be optional.
Guess it wasn’t just a dream for me then, we have an independent witness! Thanks for having the courage to step forward! 
Damn gravy & fries probably took years off my life (heh, course the booze didn’t help either) :smack:
Moon Waffles. 